Coconut Banana Almond Cake in a Bundt Pan
I’m a huge fan of baked goods with a subtle coconut flavour and I definitely can’t resist baked goods that have coconut, banana and almonds in them! The thought of a moist and delicious coconut banana almond cake, really does put a smile on my face. If you are a fan of coconut flavour, like myself, then you are definitely going to love this cake recipe! The cake is oh-so-moist, not overly sweet, and can be enjoyed for breakfast or as a snack anytime of day.
What’s In This Pretty Little Coconut Banana Almond Bundt Cake?
The ingredients in Coconut Banana Almond Bundt Cake include all- purpose flour, unsalted butter, white sugar, brown sugar, eggs, mayonnaise, white vinegar, baking powder, baking soda, coconut extract, almond extract, sea salt, shredded coconut, sliced almonds (optional) and mashed bananas. The icing I make for the cake varies between coconut vanilla or chocolate coconut. For the breakdown of ingredients, see the recipe card at the end of the post. The garnish for the cake can be shredded coconut or almonds, or a mix of both along with semi-sweet mini chocolate chips.
IngredientsFor The Coconut Banana Almond Bundt Cake
- 3/4 cup of mayo
- 1 tsp white vinegar
- 1 3/4 cups of all-purpose flour
- 1 cup of shredded coconut
- 1/2 cup of sliced almonds (optional)
- 1 cup of ripe mashed bananas (2 large bananas)
- 1 cup of white sugar
- 1/2 cup of brown sugar
- 4 large eggs at room temperature
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 2 tsp of coconut extract
- 1 tsp of almond extract
- 1/8 tsp of salt (pinch of salt)
The Ingredients For The Coconut VanillaIcing
- 3/4 cup of icing sugar
- 1 tbsp of coconut oil, melted and slightly cooled
- 1 tsp of vanilla extract
- 1 1/2 tbsp of coconut cream (or more for desired consistency)
- 1/4 tsp of ground cinnamon
The Ingredients For The Chocolate Coconut Icing
- 3/4 – 1 cup of icing sugar
- 1 tbsp of butter
- 5 tbsp of coconut oil
- 6 tbsp of unsweetened cocoa powder
- 1/4 cup of white granulated sugar
- 1 tsp of coconut extract
- 1/2 tsp of vanilla extract
- 1-2 cups of boiled water
The Garnish Ingredients
- 3-4 tbsp (each) of shredded sweetened coconut and/or slivered almonds and/or semi-sweet mini chocolate chips
How To Make This Lovely Coconut Banana Almond Bundt Cake
- Preheat the oven to 350 Bake, not convection
- Gather all the ingredients and measure them out
- Grease and flour the bundt pan
- Put the eggs in a bowl of very warm water for 10 minutes to get them to room temperature
- Mash the bananas
- Sift the flour, baking powder, baking soda and salt into a bowl and set aside
- Cream the butter & both sugars till light and fluffy
- Add the eggs and mix
- Add the mashed banana and the extracts and stir in well
- Add in the mayo and vinegar and mix well
- Pour in the dry ingredients a heaping tbsp at a time and mix on low (stir) to combine
- Fold in the shredded coconut (and sliced almonds)
- Pour the mixture into the prepared bundt pan and bake for 45-60 minutes (the toothpick should come out clean)
- Remove from the oven and allow to cool in pan for 10 minutes
- Invert onto a cooling rack and allow to cool for 30+ minutes
- While cake cools, make icing(see recipe card at end of post for directions)
- Pour the icing onto the cooled cake, allowing it to run down the sides
- Sprinkle the cake with your choice of garnish
Tips and Substitutions
- Make sure to apply plenty of butter to the pan and cover it thoroughly with flour
- Measure ingredients on a scale whenever it’s possible
- For a sweeter dessert, add 1/4 cup more of white sugar
- If coconut flavour isn’t your thing, substitute the coconut extract with vanilla extract, the coconut cream with whipping cream and the coconut oil with unsalted butter
- To decorate the cake easily, slowly pour the icing over the cake and let gravity do its thing
- The more intricate you’d like the pattern of the icing to be, the thinner the consistency needs to be
- The cake can be also be served without garnish
How To Serve & Store the Coconut Banana AlmondBundt Cake
Serve the coconut banana almond bundt cake lightly heated, along with a hot beverage, for a great midmorning or late afternoon treat. Or, serve the cake lightly heated with a side of whipped cream or vanilla ice cream for an after dinner dessert. To store the cake, wrap it well with plastic wrap and keep it on the kitchen counter for up to 2 days, or in the fridge for 4-6 days.
The Conclusion
Coconut Banana Almond Bundt Cake consists of simple ingredients, is easy to make, super moist, not very sweet and looks like you spent hours in the kitchen making it. Also, the cake can be stored on the kitchen counter up to 2 days before it needs to be refrigerated. Once refrigerated, it stays fresh for up to 4 more days. You have got to like that!
If you get the chance to try the recipe, drop me a comment and let me know how the cake turned out. And, please feel free to tag me at https://www.facebook.com/georgiaspyra/or https://www.instagram.com/delish_soups_by_georgia_spyra/ with your photos. I’d love to see your creations.
Have a Happy Spring!
Love, Georgia Spyra
Coconut Banana Almond Cake With Coconut Vanilla Icing
Equipment
- 1 bundt pan
- 1 stand mixer
- 1 set of measuring spoons
- 1 set of measuring cups
- 1 cake spatula
- 1 whisk optional, you can use a fork
- 1 set of mixing bowls
- 1 flour sifter
- 1 banana/potato masher optional, you can use a fork
Ingredients
Ingredients for the cake:
- 1 ¾ cup all purpose flour
- 1 cup shredded coconut
- ¾ cup sliced almonds optional
- 1 cup ripe mashed banana 2 ripe bananas
- ¾ cup unsalted butter, softened
- 1 cup granulated white sugar
- ½ cup brown sugar
- 4 eggs
- ¾ cup mayonnaise
- 1 tsp white vinegar
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp coconut extract
- 1 tsp almond extract
- ⅛ tsp sea salt
Ingredients for the coconut vanilla glaze
- ¾ cup icing sugar
- 2 tbsp coconut oil, melted and slightly cooled
- 1 tbsp coconut milk or whipping cream or more for your preferred consistency
- ½ tsp vanilla extract
- ½ tsp coconut extract
Ingredients for the chocolate coconut glaze
- 1 tbsp unsalted butter softened
- 5 tbsp coconut oil softened
- 6 tbsp unsweetened cocoa powder
- ¼ cup granulated white sugar or more as per your desired sweetness
- 1 tsp coconut extract
- ½ tsp vanilla extract
- ¾ cup icing sugar
- 1-2 cups boiled water make sure it's still very hot
Garnish (your choice of the options below, or mix them up to your liking)
- 3-4 tbsp shredded coconut (optional) toasted or plain
- 3-4 tbsp sliced almonds (optional) toasted or plain
- 3-4 tbsp crushed walnuts
- 3-4 tbsp mini semi sweet chocolate chips
Instructions
- Preheat oven to 350.
- Grease and flour the bundt pan.
- Measure out the ingredients.
- Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
- Mash the bananas in a small bowl.
- In a stand mixer, cream the butter and both sugars, until light and fluffy then add the eggs and mix again till combined.
- Add the mashed banana and the extracts and stir in well.
- Add in the mayo and vinegar and mix well.
- Add the dry ingredients a heaping tbsp at a time and mix on low (stir) to combine.
- Stir in the shredded coconut (and almonds if using)
- Pour the mixture into the prepared bundt pan and bake for 45-60 minutes (the toothpick should come out clean).
- Remove from the oven and allow to cool in pan for 10 minutes. Then invert the cake and place on a cooling rack to cool for at least 30 minutes.
- While the cake cools, make your choice of icing (coconut vanilla or chocolate coconut)
For the Coconut Vanilla Icing
- To make the coconut vanilla icing, whisk all the ingredients in a bowl until you have a smooth consistency.
For the Chocolate Coconut Icing
- Boil water in a kettle. Once it's boiled, In a small saucepan , melt the butter and coconut oil, then add the cocoa powder and the sugar and stir till smooth. Remove from heat.
- Add the extract and stir in the icing sugar. It'll probably become a huge lumpy mess. No fear, SLOWLY begin adding the boiled very hot water (a couple teaspoons). and stir until the mix returns to a smooth and creamy consistency.
- Pour the icing onto the cooled cake and allow it to run down the sides. Sprinkle the bundt cake with your choice(s) of garnish.
